Advertisement

Instant Pot Meyer Lemon Marmalade

144

  • Prep Time15 mins
  • Total Time30 mins
  • Makes2 cups
*PLUS cooling time
Instant Pot Meyer Lemon Marmalade

Photo, Ashley Capp.

Chatelaine Triple Tested

Ingredients

  • 454 g Meyer lemons, thinly sliced and seeds removed

  • 1/4 cup lemon juice

  • 1 cup granulated sugar

Instructions

  • COMBINE lemons with 1/2 cup water in the Instant Pot. Put the lid on the Instant Pot. Close the pressure-release valve. Press Manual Pressure Cook button, on High, and set for 12 min.

  • WHEN cooking finishes, open the pressure-release valve to depressurize, 1 to 2 min. Open lid.

  • PRESS Saute button. Add lemon juice and sugar to lemons. Cook, stirring often, until the mixture reduces to a thickened and jam-like consistency, 10 to 12 min.

  • PRESS Cancel button to turn off heat. Transfer marmalade to two 250-mL Mason jars, leaving a 1/2-in. space at the top. Set on a rack to cool completely. Marmalade will keep, refrigerated, for up to 2 weeks.

  • This recipe was developed using the Instant Pot Duo Plus model. Results may vary on different models.


How to make jam pinwheel cookies

Get more inspiration for cooking and baking with citrus in this recipe collection.

Advertisement
Advertisement
Advertisement
Advertisement